Awesome Jimmy, this statement clears things up for me, thank you
So I guess the first question we should ask someone on absurdly long cooks is was the meat "Injected, including factory Enhanced Meat, Ground and Boned-Rolled and Tied Meat", then the "Adopted" rule applies.
Jimmy is it stated somewhere here "as a guideline" that the minimal recommended temp for cooking Pork is 225°?
Yes JJ - a good down-to-earth explanation, thank you.
Squib - The important thing to remember about the definition above "Injected, including factory Enhanced Meat, Ground and Boned-Rolled and Tied Meat" really includes any cut of meat where the surface integrity of the meat has been substantially compromised (e.g. grinding or injecting or where the boned meat has been rolled and tied and is being smoked rolled and tied. The rolling of the meat effectively brings an outside surface into the centre of the cooking meat mass. However, if you buy your meat rolled and tied and then untie and flatten it for cooking, unless it had been hacked by a particularly bad butcher, it can again be classed as an intact piece of meat.
The minimum temperature for cooking any meat really depends on the meat and how it is being cooked. For example, when cooking sous vide something like Chicken is cooked at 150-170 F for 1-2 hours. Pork is often cooked at 140-150 F for 3-4 hours. Now the heat transfer is much more efficient in sous vide cooking as the meat is usually vacuum packed and totally immersed in the water. In the smoker with an intact piece of pork then it would actually be fine to smoke it lower than 225 F. However, unless you have a particular reason to do this a temperature of 225 F is certainly a good recommendation. Does it mean that it would be unsafe if you cooked it at, say, 215 F? Providing it has been subject to good food handling practices before it is smoked then that it would still be perfectly safe.
The 40-140 in 4 is a very good guideline when cooking any meat - but especially when it has been factory Injected, Factory Enhanced, Ground or Boned-Rolled and Tied. Recommending to beginners that meat is cooked at 225 F or above is also a very good guideline. Where it becomes a problem though is where these guidelines gradually morph into unbreakable "rules".
These discussions around "rules" and "guidelines" are good to have periodically so that misunderstandings can be re-aligned. Thanks for raising it .
<<Edited to correct a C to F conversion>>
Edited by Wade1 - 7/27/16 at 8:12am